Veal Stew With Rosemary And Lemon

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3 tablespoons pure olive oil

3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 celery ribs, finely chopped

1 large onion, finely chopped

1 large carrot, finely chopped

2 cups dry white wine

1 cup tomato sauce

1 tablespoon coarsely chopped rosemary

2 tablespoons chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

Baked Polenta with Parmesan

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